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Looking for the ultimate summer dessert? This peach cake recipe has been a staple in my kitchen for years. Every bite bursts with juicy peaches wrapped in the most tender buttery cake you can imagine. It's the kind of dessert that makes everyone pause and smile after the first taste.
What Makes This Cake Special
I've tweaked this recipe countless times in my kitchen until it was just right. The fresh peaches create pockets of sweet juiciness while the cake itself stays incredibly moist. My readers love how forgiving this recipe is you can adapt it for different diets and it still turns out beautifully every time.
Your Shopping List
- All-purpose flour: 2 cups sifted for the fluffiest cake.
- Granulated sugar: 1 cup to complement those sweet peaches.
- Butter: 1 stick at room temperature.
- Eggs: 2 large ones from the fridge.
- Milk: ½ cup whole milk makes it extra rich.
- Baking powder: 2 teaspoons for perfect rise.
- Salt: ½ teaspoon brings out all the flavors.
- Vanilla extract: 1 teaspoon pure vanilla.
- Fresh peaches: 2 cups of ripe juicy ones.
- Peach preserves: ½ cup for that gorgeous glaze.
Let's Bake
- First Things First
- Get your oven warming to 350°F. I like to grease my pan with butter then dust it with flour makes the cake slide right out.
- Start Mixing
- Beat your butter and sugar until it's light and fluffy about 3 minutes. This step is so important for a tender cake.
- Add the Wet Stuff
- Drop in those eggs one at a time then splash in your vanilla. The batter should look smooth and creamy.
- Dry Ingredients Time
- Mix your flour baking powder and salt in another bowl. Add this to your wet mixture bit by bit alternating with milk. Don't overmix here.
- Peach Party
- Fold in those beautiful peach chunks. Try not to eat too many while you're chopping them.
- Into the Oven
- Pour everything into your pan and bake for about an hour until it's golden brown.
- The Finishing Touch
- Once it's cooled brush on that peach preserve glaze. It makes the cake shine like summer sunshine.
Choose Perfect Peaches
Let me share my favorite trick for picking peaches. Give them a gentle squeeze they should feel like the soft part of your palm. That sweet peachy smell means they're ready to use. Don't worry if fresh peaches aren't in season I've made this plenty of times with frozen ones just thaw and drain them well first.
Make It Your Own
I love playing around with different flavors in this cake. A pinch of cinnamon makes it cozy, a splash of almond extract adds something special and some lemon zest brightens everything up. My daughter loves when I add all three it's like a peach cobbler in cake form.
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Everyone Can Enjoy It
Over the years I've adapted this recipe for all my friends' dietary needs. Use your favorite gluten-free flour blend just add an extra splash of milk if the batter feels thick. For my vegan friends I swap in plant butter and almond milk. The cake turns out just as delicious every time.
Keep It Fresh
This cake never lasts long in my house but when there are leftovers I keep them in a sealed container on the counter for a few days. Pop it in the fridge if you need it to last longer. You can even freeze slices wrapped tight in foil perfect for those winter days when you're craving a taste of summer.
Serving Ideas
My favorite way to serve this cake is still warm with a scoop of vanilla ice cream melting on top. Sometimes I'll add fresh peach slices or a dollop of whipped cream. It's lovely with afternoon tea or as a not too sweet breakfast treat with your morning coffee.
Your Questions Answered
- No fresh peaches? Canned ones work fine just drain them really well.
- Want to try other fruits? Nectarines or plums are amazing in this recipe.
- Worried about soggy cake? Toss those peach chunks in a bit of flour first.
- Need cupcakes instead? Fill your liners 2/3 full and bake for about 20 minutes.
- Making it ahead? Go for it this cake travels beautifully to parties.
Pure Summer Goodness
This peach cake has become my signature summer dessert. It's simple enough for beginners but special enough for celebrations. I love how it brings together the best of summer fruit with classic cake comfort. The recipe is foolproof yet feels like something from a fancy bakery.
Time to Bake
Get those peaches and start baking. Once you try this recipe you'll understand why it's been shared thousands of times on my blog. Share your photos when you make it I love seeing how everyone puts their own spin on this summer favorite.
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Frequently Asked Questions
- → Can I use canned peaches instead of fresh?
- You can use canned peaches but make sure to drain them really well and pat them dry. Fresh peaches give the best flavor but canned work fine when peaches aren't in season.
- → How do I know when my peaches are ripe enough?
- The peaches should give slightly when gently pressed and smell sweet and fragrant. They should be soft but not mushy for the best flavor in your cake.
- → Can I freeze this cake?
- This cake freezes beautifully for up to 3 months. Wrap it well in plastic wrap and foil before freezing. Let it thaw overnight in the fridge when ready to eat.
- → Why did my peaches sink to the bottom?
- Toss your chopped peaches in a tablespoon of the flour mixture before adding them to the batter. This helps them stay suspended in the cake while baking instead of sinking.
- → What can I use instead of peach preserves?
- Apricot preserves make a good substitute or you can make a simple glaze with powdered sugar and peach juice. Even honey drizzled on top works nicely with the fresh peaches.
Conclusion
A delightful summer dessert featuring fresh peaches in a moist, buttery cake with a sweet peach preserve glaze.